tag:blogger.com,1999:blog-81879588255533431932024-03-05T01:11:18.501-08:00Jillian Does FoodAnonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8187958825553343193.post-68185369993011652782016-10-11T21:05:00.000-07:002016-10-11T21:05:41.593-07:00Sweet Potato Sushi with Basil Garlic Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa3L2UoolNfmAat66dBIV9GCdkijTuH5wPJj5IDsI9tCNJSSwGkPhseTy0IItVQHwT62t5N41KcYoOX2gailhvwC2qKOKgKjrIyfU9S_1Uld6NBDCcWYN9hKoYK6ni8-KF_Z7A_VEoFY/s1600/healthy+sushi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa3L2UoolNfmAat66dBIV9GCdkijTuH5wPJj5IDsI9tCNJSSwGkPhseTy0IItVQHwT62t5N41KcYoOX2gailhvwC2qKOKgKjrIyfU9S_1Uld6NBDCcWYN9hKoYK6ni8-KF_Z7A_VEoFY/s640/healthy+sushi.jpg" width="426" /> </a></div>
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I wish I had more pictures because these sushi rolls were OUT OF THIS WORLD. Not even kidding.</div>
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This was a complete experiment and I'm so happy I tried it. Who knew that having left over rice, coleslaw veggies (in the bag), a sweet potato I've been meaning to use for a week now, and extra nori paper on hand would create such a wonderful tasting thing.</div>
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The sweetness of the sweet potato marries perfectly with the saltiness and savory-ness of the pesto.</div>
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Check out the easy recipe below - I made it in under 15 minutes, maybe even 10.</div>
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Ingredients:</div>
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Sushi: </div>
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Nori paper </div>
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Sweet potato </div>
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Brown rice and quinoa microwavable package (or just leftovers)</div>
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Handfuls from a package of pre-cut broccoli and carrot coleslaw</div>
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Basil Pesto:</div>
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1-2 cloves garlic (depending on how garlicy you like the taste)</div>
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Juice of 1 lemon</div>
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1-2 tbsp olive oil (start with 1 and add more depending on consistency)</div>
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dash of salt and pepper</div>
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Handful of pumpkin seeds</div>
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Handful of basil</div>
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How to:</div>
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1. Microwave your sweet potato per microwave instructions</div>
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2. While microwaving, blend your pesto, who needs measurements for pesto? Just throw it all in and play it by ear (start with less liquids and add more if your pesto consistency is too thick)</div>
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3. Set pesto aside</div>
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4. Once sweet potato is finished, take out your nori paper and assemble your sushi roll</div>
<ul>
<li>Spread the sweet potato on the bottom section of the paper, closest to you</li>
<li>Add spoonfuls of rice on top</li>
<li>Add slaw mix on top of that layer</li>
</ul>
5. Roll the sushi from bottom to top - use the sweet potato as a binding agent if you would like when you have one roll left.<br />
6. Slice if you'd like or leave to eat burrito style!<br />
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Make sure to dip or spoon your pesto on top. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLL3faobJqDU9h0DGGAn2yQ67OitfblGmAAzHD6d3QT5LFDTl68BQ-jQ29h36adwh2vFzlQLNmnXziLP3lR1xXwRHVkhx_vo9lKT2PXhM1p619eEB4kE6NFB0dbhEni3Sed0sQHMrGg4o/s1600/healthy+sushi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLL3faobJqDU9h0DGGAn2yQ67OitfblGmAAzHD6d3QT5LFDTl68BQ-jQ29h36adwh2vFzlQLNmnXziLP3lR1xXwRHVkhx_vo9lKT2PXhM1p619eEB4kE6NFB0dbhEni3Sed0sQHMrGg4o/s640/healthy+sushi+2.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-50932187978199672712016-02-29T08:50:00.002-08:002016-02-29T08:50:59.903-08:00Whole30 Steak Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OQuBuaefZge4RYe3slZh0Pw4Cw_whYxOcC0SJ2qckh1AsNsQ3scEwjucMMPirUlmAmXWUJpfuCQjio6vMvTkDO2nPbaRwjLOrN4Opf0SVSnQH9c93ju6zJIGzLV5z9HsZEp3F1cB1co/s1600/stirfry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OQuBuaefZge4RYe3slZh0Pw4Cw_whYxOcC0SJ2qckh1AsNsQ3scEwjucMMPirUlmAmXWUJpfuCQjio6vMvTkDO2nPbaRwjLOrN4Opf0SVSnQH9c93ju6zJIGzLV5z9HsZEp3F1cB1co/s640/stirfry2.jpg" width="426" /></a></div>
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Today marks my second attempt of Whole 30. I was doing great on my first round I started over a month ago, but I got very busy at work and I just couldn't mentally sustain it. Well I am back to try it again and this time I have a lot of hope! I already spent last night making my breakfast, lunch, and dinner for Monday-Wednesday. Then on Wednesday, I'll make my meals for the rest of the week. I like this approach because I really only spend 2 days/week cooking and can work or do outside hobbies the rest. </div>
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For my lunches M-W, I made a steak stir fry. This was a very easy dish to make and I've been craving it since Matt made it last week (of course he didn't make it as healthy as this one!).</div>
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<b>Steak Stir Fry</b></div>
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Serves: 3-4</div>
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Time Prep: 10-15 minutes</div>
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Time Cook: 20 minutes</div>
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*Cooking times vary depending on how soft or crunchy you want your vegetables to be. If you want them to be cruncher, cook them a little less.</div>
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Ingredients:</div>
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1 Tbsp Olive Oil</div>
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3/4-1 pound of steak (I bought the pre sliced steak strips for stir fry)</div>
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1 head of broccoli (florets)</div>
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3 carrots, julienned </div>
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1 onion, chopped</div>
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2 cups of mushrooms, sliced</div>
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1 Tbsp fresh ginger, grated or minced</div>
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3 garlic cloves, minced</div>
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2 Tbsp Tamari</div>
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2 tsp Sriracha (or substitute)</div>
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3 green onions, chopped</div>
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salt and pepper to taste</div>
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*You can also add in any other vegetable you want</div>
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Steps:</div>
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<ol>
<li>Place oil in a sauté pan and heat on Medium-Low heat (you may want a larger pan for this, as it will be a lot of vegetables at first, but will shrink down upon cooking)</li>
<li>Add onions and garlic to the oil and let them cook until onions look transparent</li>
<li>Add steak strips and brown on all sides, but no need to cook fully through (if you do cook the steak fully through, take out the steak while the vegetables cook so you don't risk overcooking it)</li>
<li>When steak is browned, but not fully cooked, add the vegetables</li>
<li>Add the remainder of the ingredients and let simmer for about 10-20 minutes depending on how al dente you want your veggies</li>
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Tips:</div>
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<ul>
<li>You can always buy pre sliced vegetables at the store if you're running late or even a frozen bag will do. This will save you a lot of time in prepping your veggies.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOcLgYSUEldoKxYfNigzxR37A8dXOGxzvY7nJBSwWBSkIw7QyBxBnPxmFXX4IVPIE5URrKkNzSYWnw593JBlVk8Dj5Db9Jea3T9Ed9kcmTpm2ynsfYLnADUGuiUW6WoZDq5af_jxOWhA/s1600/stirfry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOcLgYSUEldoKxYfNigzxR37A8dXOGxzvY7nJBSwWBSkIw7QyBxBnPxmFXX4IVPIE5URrKkNzSYWnw593JBlVk8Dj5Db9Jea3T9Ed9kcmTpm2ynsfYLnADUGuiUW6WoZDq5af_jxOWhA/s640/stirfry3.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1tag:blogger.com,1999:blog-8187958825553343193.post-45317143699698691582016-01-26T12:38:00.000-08:002016-01-26T12:38:16.392-08:00Mint Pistachio Pesto Crusted Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-P15FiLBiNXiTnVs7DxMdV4avX2UOofdcL8JRf3qN7xSU46rcdBCUZKbYeEenhRodOJedv8nl2J_QJnrJa8UWO9Wv_QAePHq3aDZkHuPuJv9Af3s6xbc4f56bfxBy19mMUsstU2GOjww/s1600/salmon1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-P15FiLBiNXiTnVs7DxMdV4avX2UOofdcL8JRf3qN7xSU46rcdBCUZKbYeEenhRodOJedv8nl2J_QJnrJa8UWO9Wv_QAePHq3aDZkHuPuJv9Af3s6xbc4f56bfxBy19mMUsstU2GOjww/s640/salmon1.jpg" width="488" /></a></div>
It's been a while since I've made salmon. I've taken a little hiatus because the last time I made fish it was a bit too fishy. But I was very delighted with how this salmon turned out. <div>
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Ingredients:</div>
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<ul>
<li>1-2 Salmon filets</li>
<li>1/2 cup fresh mint</li>
<li>1/3 cup shelled pistachios </li>
<li>1/4 cup olive oil</li>
<li>juice of 1 lemon</li>
<li>1 garlic clove</li>
<li>pinch of salt and pepper </li>
<li>pinch of crushed pepper options, depending on how spicy you want it</li>
</ul>
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Instructions:</div>
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<ol>
<li>Preheat oven to 425 degrees</li>
<li>In a blender or food processor, mix the mint, 1/3 of the pistachio nuts, olive oil, garlic, lemon juice, and spices until smooth.</li>
<li>Place salmon filets on baking sheet and spoon the pesto on top of the filet.</li>
<li>Crush the remainder of the pistachios and then cover the pesto with the crushed salmon.</li>
<li>Bake for 15 minutes until top is browned and filet is cooked.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2ydKrBwLUmz1SlBTTPoTiXTdVq0cFHPMbTrWFRXU5IKwcgI6uZEkaHCPH0DO2KYQpPUjFDdOXC6h3MTHSpyPc9GSH9wp92rEjVC3QlE95jN3eyO7fndNjvytocUJxIvYSKbhR0jLPk4/s1600/Salmon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2ydKrBwLUmz1SlBTTPoTiXTdVq0cFHPMbTrWFRXU5IKwcgI6uZEkaHCPH0DO2KYQpPUjFDdOXC6h3MTHSpyPc9GSH9wp92rEjVC3QlE95jN3eyO7fndNjvytocUJxIvYSKbhR0jLPk4/s640/Salmon2.jpg" width="468" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-22281647537341448082015-10-26T08:53:00.001-07:002015-10-26T20:05:07.580-07:00White Bean and Lamb Soup Perfect For Fall<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi8aT_0euIrwkLqdIVC9w29Ofp7za-gSN97Hjfqk4yl6j9q6DRFEwr4bFYgW9KAaI9FLGyEpqBO3f0TC6I1N5E5LJCcbFv806VCmgYWDySVefy7odIacZyLQy9Dpu0buYYzEEvYM2GnA/s1600/White+Bean+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi8aT_0euIrwkLqdIVC9w29Ofp7za-gSN97Hjfqk4yl6j9q6DRFEwr4bFYgW9KAaI9FLGyEpqBO3f0TC6I1N5E5LJCcbFv806VCmgYWDySVefy7odIacZyLQy9Dpu0buYYzEEvYM2GnA/s640/White+Bean+Soup.jpg" width="426" /></a></div>
Matt and I were doing our normal Sunday night grocery shopping at Safeway. Fun note: we actually walk to the grocery store since we're so close by and sometimes we buy too much stuff (more than we intended to) and we have to lug it all back in our backpacks and plastic bags.<br />
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That's what happened last night. We were all done with our shopping and there was a nice lady in the back kitchen who waved us over. She was giving out a TON of samples. Knowing me, I couldn't resist the free samples and Matt and I walked over. The first thing she gave us was this delicious white bean lamb soup and bruschetta.<br />
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Printed out was the recipe. So Matt and I re-walked the grocery store to find all of the ingredients and make it for dinner. (It's not usual Matt likes soup for dinner, so this was a treat)<br />
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Here is the recipe:<br />
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<b>White Bean and Lamp Soup</b><br />
Serves: 8<br />
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Ingredients:<br />
<ul>
<li>1 can of Great Northern Beans, drained</li>
<li>1 onion, chopped</li>
<li>3 tbsp olive oil</li>
<li>3 cloves garlic, chopped</li>
<li>1 1/4 pounds ground lamb</li>
<li>3 carrots, peeled and diced</li>
<li>3 stalks celery, diced</li>
<li>1 can diced tomatoes with liquid</li>
<li>1/4 cup fresh parsley, chopped</li>
<li>1 tsp dried thyme</li>
<li>1/2 tsp dried oregano</li>
<li>fresh ground pepper</li>
<li>salt to taste</li>
<li>6 cups chicken broth</li>
<li>1/2 pound baby spinach leaves</li>
<li>4 oz feta cheese, crumbled</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb. Cook for 3-4 minutes. Stir in carrots and celery and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and fresh pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 30-40 minutes.</li>
<li>Rinse spinach and then place in a saucepan. Place over medium heat and cook until wilted. This will only take a short time and you will not need to add more liquid to the pan.</li>
<li>Top each serving of soup with spinach and crumbled feta.</li>
<li>Enjoy!</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-86454625051051525212015-10-24T17:59:00.001-07:002015-10-24T18:14:50.776-07:00Halloween Dinner PartyLast night, Matt and I hosted our very first themed dinner party: Halloween! We ate so much food it was crazy, but everything was so delicious, it was hard to stop! Check out the below post to see what the menu was and where I purchased some of the decorations.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcToItmCpC2xoyqeRvAcxO33QBYhh37UEOlJFXj2X-7MGZc6Z_jYiRMdUIhYzbO8TwoDyEM4iar-lVWcXS3-TgksfeHhjbXfTe7-J1KHNqbyrRlEC_xOMeo_Gg9o9oKZdjJAoW-tgVZj0/s1600/halloween+dinner+party+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcToItmCpC2xoyqeRvAcxO33QBYhh37UEOlJFXj2X-7MGZc6Z_jYiRMdUIhYzbO8TwoDyEM4iar-lVWcXS3-TgksfeHhjbXfTe7-J1KHNqbyrRlEC_xOMeo_Gg9o9oKZdjJAoW-tgVZj0/s640/halloween+dinner+party+2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpldnyXAG00MBZ4-VACF24hUy8BWbDNHUlyNAd9UFQ9lll3z7zQLE8YMA_yfnJ7MhZduXeQgVvCyMWsBRaOqS2wZueVxAGeXjWo-8p-0D7uPAV3QiAGJ5LsEGmta7C_FU4u7VMpo60jI/s1600/halloween+dinner+party+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpldnyXAG00MBZ4-VACF24hUy8BWbDNHUlyNAd9UFQ9lll3z7zQLE8YMA_yfnJ7MhZduXeQgVvCyMWsBRaOqS2wZueVxAGeXjWo-8p-0D7uPAV3QiAGJ5LsEGmta7C_FU4u7VMpo60jI/s640/halloween+dinner+party+1.jpg" width="640" /></a></div>
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Where I purchased decorations:</div>
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<ul>
<li>Tableware and plastic table cloths from Target. If you order online, you get free shipping and they had decorations like 20% off!</li>
<li>Blood backdrop: Target</li>
<li>Candlesticks: HomeGoods</li>
<li>Bowls, cauldrons, a potion drink holder: King Soopers, they had a sale on their Halloween decor.</li>
</ul>
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The menu was also delicious. I kept changing my mind for what I wanted, and prepared different menus throughout the week, but I think it turned out pretty good:</div>
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</div>
<ul>
<li>Bruschetta </li>
<ul>
<li>Chopped tomatoes, avocado, basil on toasted french bread with a balsamic glaze drizzle on top.</li>
</ul>
<li>Brie and pepper jelly roll </li>
<ul>
<li>Brie cheese round with homemade raspberry pepper jelly on top, wrapped in dough and baked at 375 for 20 minutes.</li>
</ul>
<li>Chips and homemade salsas</li>
<li>Olives, almonds, and antipasto plate from Whole Foods</li>
<li>Orange Fennel Salad</li>
<ul>
<li>Orange, avocado, thinly sliced fennel, and shallots with a champagne vinaigrette (champagne vinegar, olive oil, and honey)</li>
</ul>
<li>Traditional lasagna</li>
<li>Pumpkin lasagna </li>
<li>Cupcakes and Frankenstein cake from Whole Foods</li>
</ul>
<br />
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com3tag:blogger.com,1999:blog-8187958825553343193.post-84484239551488113812015-10-21T09:02:00.001-07:002015-10-21T20:07:06.018-07:00Easy Rosemary Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RtRuqk7xbNcKLKZFkv_NwUoBuapFfIsY3cAQNVWDNKTuU4DlZzRQUf40_rndCoSkIb6yTweY16WzEVJXWAXELgTvIG2gTt3Mr4Sdc7iksTd_3FFPJVEdsDx8GrCsQuzVjm65OcEjZ04/s1600/pumpkin+open+horizontal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RtRuqk7xbNcKLKZFkv_NwUoBuapFfIsY3cAQNVWDNKTuU4DlZzRQUf40_rndCoSkIb6yTweY16WzEVJXWAXELgTvIG2gTt3Mr4Sdc7iksTd_3FFPJVEdsDx8GrCsQuzVjm65OcEjZ04/s640/pumpkin+open+horizontal.jpg" width="640" /></a></div>
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You know how they say "one pot" recipes? Well... this is a one-pumpkin recipe. Everything in the soup is added to the pumpkin and then baked. And it's pretty darn tasty. And warm.<br />
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Ingredients:<br />
I'm going to refrain from telling you measurements. If it fits in your pumpkin, then use it and eat it.<br />
<br />
<ul>
<li>1 Pumpkin</li>
<li>Chicken or Vegetable broth</li>
<li>Carrots, diced</li>
<li>Celery, chopped</li>
<li>Onions, chopped</li>
<li>Spring of fresh rosemary</li>
<li>Pinch of Salt and Pepper to Taste</li>
</ul>
<div>
How to:</div>
<ol>
<li>Preheat oven to 350 degrees</li>
<li>Cut open a circle at the top of the pumpkin, be careful!</li>
<li>Remove the seeds inside</li>
<li>Add the above ingredients and fill to the top of the pumpkin </li>
<li>Put the top of the pumpkin back on top and place on baking sheet and in the oven for 30-40 minutes depending on the size of the pumpkin (when you poke a fork in the pumpkin flesh and it's soft/tender, that's when it's done)</li>
<li>Remove from oven and remove rosemary</li>
<li>Enjoy!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbXEPxhIENwl9MaptjG_Tpa7PvA-y0BGWCXeyfpaQgzic5Vuvtm71dtLVyfqVESLTmvnuiC2Aye_zDoHVxkn9EdyAKyJV5QwClSC_wE-hPPxFpaoX1WEYuH4P3iJX9FfCNMfGQmEz26Q/s1600/pumpkin+full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbXEPxhIENwl9MaptjG_Tpa7PvA-y0BGWCXeyfpaQgzic5Vuvtm71dtLVyfqVESLTmvnuiC2Aye_zDoHVxkn9EdyAKyJV5QwClSC_wE-hPPxFpaoX1WEYuH4P3iJX9FfCNMfGQmEz26Q/s640/pumpkin+full.jpg" width="426" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-913957414107835532015-10-12T16:46:00.003-07:002015-10-12T16:46:53.286-07:00Lentil Tacos with Jicama Slaw and Mango Salsa (GF + V)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNbzAeXjsVP_DhM7r4BEJcuhvodFpffXvMwY4O64_Y3Asj6gC4l6cHV1ffARzJn9U9mZQCiyqZhQjh_jWJ40DLKgzviJ5k8tjpfzOfLWQ8RH0N9A0cFt2piWVmDUrWfkfxSGKbq5DZsxC/s1600/taco+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNbzAeXjsVP_DhM7r4BEJcuhvodFpffXvMwY4O64_Y3Asj6gC4l6cHV1ffARzJn9U9mZQCiyqZhQjh_jWJ40DLKgzviJ5k8tjpfzOfLWQ8RH0N9A0cFt2piWVmDUrWfkfxSGKbq5DZsxC/s640/taco+1.jpg" width="426" /></a>
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I have to say, I really love the cookbook, Thug Kitchen. Not only are the recipes really yummy looking, but their descriptions are also very entertaining. Last night, I made an adaption of their Lentil Tacos and added some of my own ingredients to the mix. One thing I thought was missing was a little bit of heat. So, I added some jalapenos from the garden.</div>
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A quick jalapeno story for ya: My boyfriend, Matt, LOVES hot peppers and it's always been a dream of his to grow some of his own. When we lived in an apartment, he had a grow lamp and tried to grow some peppers under his desk. It wasn't until he had a work trip to Thailand and left me to water the plants. The peppers died after a while and I couldn't help but blame myself for killing them. </div>
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Well, today, we have 3 jalapeno and 3 habanero plants (they are actually doing quite well!). But the last time Matt tasted one of his jalapenos, it wasnt hot enough. So, what he did was starve the plants because when you starve them from water, they become hotter. And it worked! Poor plants. </div>
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<u><b>Lentil Tacos with Jicama Slaw and Mango Salsa</b></u></div>
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Serves: 4-6 (or less if you take it to work with you for lunch the next day)</div>
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Prep Time: 20 minutes</div>
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Cook Time: 20 minutes (including lentils)</div>
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From The Garden: Jalapenos, Basil, Cilantro</div>
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Ingredients:</div>
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Tortillas (I like soft shell)</div>
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Lentil Mix: </div>
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1 cup quick cooking green lentils </div>
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1 tsp olive oil </div>
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1/2 red onion, chopped</div>
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3 mushrooms, chopped </div>
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2 tbsp jalapeno, minced </div>
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1 tsp soy sauce</div>
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1 tbsp apple cider vinegar</div>
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2 tbsp jalapeno, minced </div>
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1 clove garlic, minced</div>
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salt and pepper to taste </div>
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Jicama Slaw:</div>
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1 cup jicama, cut to matchsticks </div>
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1 cup carrots, cut to matchsticks</div>
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1 cup cucumber, cut to matchsticks</div>
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2 tbsp rice vinegar</div>
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1 tbsp lime juice</div>
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salt and pepper to taste</div>
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Mango Fresh Herb Salsa:</div>
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1/2 cup mangoes, chopped</div>
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1/4 cup green onions, chopped</div>
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1 tsp jalapeno, minced</div>
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2 tsp lime juice</div>
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1 tsp rice vinegar</div>
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fresh herbs </div>
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1. Cook lentils according to package (for me, it was 3 cups water to 1 cup lentils and I boiled it for 5 minutes and let it simmer for 7)</div>
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2. In a saute pan, add olive oil on medium heat, then add onions and cook until translucent, about 5 minutes</div>
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3. Then add mushrooms, and jalapeno and cook for another 5 minutes</div>
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4. Add soy sauce, vinegar, jalapeno, salt and pepper, and garlic and cook for another 10-15 minutes on low heat</div>
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5. In a small mixing bowl, add your jicama slaw ingredients and set aside in refrigerator until use</div>
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6. In another small bowl, add in the salsa ingredients and set aside until use</div>
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7. When you like the taste of the lentil mix, build your taco</div>
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-9376284127911257592015-10-11T09:56:00.000-07:002015-10-11T09:59:13.235-07:00Quick and Healthy Strawberry and Basil Ice Cream (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Jc_uDdz_2PwNbsr2zLZvujKc8HZ0uuzT_f3JdY7zdyZ5JM1PFcOC75UfLL0ro33tvop-NLrDvMXhmFF1CHCYi15waiiS0FdoNk-Gn34_ghJTQtJ_I2-tDmYibA4ClOm_3ZLVUjbxm1Pp/s1600/basil+ice+cream1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Jc_uDdz_2PwNbsr2zLZvujKc8HZ0uuzT_f3JdY7zdyZ5JM1PFcOC75UfLL0ro33tvop-NLrDvMXhmFF1CHCYi15waiiS0FdoNk-Gn34_ghJTQtJ_I2-tDmYibA4ClOm_3ZLVUjbxm1Pp/s640/basil+ice+cream1+.jpg" width="426" /></a></div>
This may look like a Talenti gelato container, and while it is, I recycled (see, my green thumb!) Matt's old ice cream storage and turned it into a cute container for my healthy ice cream. Yesterday I made a strawberry and basil ice cream and boy was it a treat!<br />
<br />
<b><u>Easy Strawberry and Basil Ice Cream</u></b><br />
<i>Note: You can adjust the measurements as you please</i><br />
<br />
Ingredients:<br />
<br />
<ul>
<li>3 cups frozen strawberries</li>
<li>1 cup greek yogurt (you can use dairy free yogurt as a sub)</li>
<li>juice of 1 lemon</li>
<li>3 leaves of fresh basil</li>
<li>1 tbsp honey</li>
</ul>
<div>
Steps:</div>
<div>
<ol>
<li>Mix all ingredients in a food processor.</li>
<li>Process for 4-7 minutes until you get the consistency of ice cream.</li>
<li>Eat immediately or place into container for later use.</li>
<li>For best results after freezing, let ice cream thaw a little bit before eating.</li>
<li>Add a dollop of whipped cream ;)</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com3tag:blogger.com,1999:blog-8187958825553343193.post-78203489857186782402015-10-11T09:49:00.003-07:002015-10-11T09:49:38.443-07:00Kale and Sweet Potato Breakfast Quiche (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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I've been really tired of drinking shakes for breakfast, and I am also kind of lazy when it comes to cooking before work. So, Sunday night, I made this quiche that in all actuality should last me for the entire week. But then I tasted it, and I can definitely see it going a lot quick than I thought! </div>
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<b>Kale and Sweet Potato Breakfast Quiche</b></div>
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Serves: 5 (or 1 eaten every morning of the work week)</div>
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Prep Time: 20 minutes</div>
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Cook Time: 30-40 minutes</div>
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Fresh From The Garden: Kale, Rosemary, Parsley, Dill, Basil</div>
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Ingredients:</div>
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1/2 sweet potato sliced thinly</div>
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5 eggs</div>
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1 cup kale</div>
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2 tbsp medley of fresh herbs, chopped (see above)</div>
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1/4 cup cheddar cheese</div>
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pinch of salt (I love my truffle salt) and pepper</div>
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1/2 sweet onion, chopped</div>
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2 garlic cloves, minced</div>
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2 tsp olive oil </div>
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1. Preheat oven to 350</div>
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2. In a saute pan, heat oil on medium heat</div>
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3. Add onion and garlic until onion is clear/translucent (5-7 minutes)</div>
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4. Then, add Kale and saute for another 5 minutes</div>
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5. Spray pie pan with Pam and then layer the bottom of the pan with the sweet potato slices</div>
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6. In a mixing bowl, mix herbs, eggs, cheese, salt, and onion mixture and mix</div>
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7. Pour egg mixture on top of the sweet potato layer</div>
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8. Bake in oven for 30-40 minutes or until egg is completely cooked</div>
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-57186005564661361362015-10-11T09:08:00.002-07:002015-10-11T09:50:47.418-07:00Yogurt Dill Salmon and Dill Potato Wedge Fries (Gluten Free)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCP0N4nR-j3mkvuYJD9PCf45w8OFdcIfHD0_h53edxqLrcn2ceaFfA9J38W88pdnNIb87ogMqG-h9y6WLUBRFMpIpm9TB24ZP7Z7zUpxiYq8vSjQxBn6_SPHiu-vsOqyZF22POI7APgEJq/s1600/dill1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCP0N4nR-j3mkvuYJD9PCf45w8OFdcIfHD0_h53edxqLrcn2ceaFfA9J38W88pdnNIb87ogMqG-h9y6WLUBRFMpIpm9TB24ZP7Z7zUpxiYq8vSjQxBn6_SPHiu-vsOqyZF22POI7APgEJq/s640/dill1.jpg" width="426" /></a><br />
I've got so much dill in my garden and I needed to begin using it ASAP. So I decided to make a dinner in which my main ingredient was in fact dill. So check out the below recipe (my first recipe on this blog) on how you can use fresh herbs to really enhance your healthy dish.<br />
<br />
<u><b>Yogurt Dill Salmon and Dill Potato Wedge Fries</b></u><br />
Serving Size: 1<br />
Prep Time: 10 minutes <br />
Cook Time: 20 minutes<br />
Fresh From the Garden: Dill and Lettuce <br />
<br />
Ingredients:<br />
1 salmon filet<br />
2 tbsp non-fat Greek yogurt<br />
1 new potato<br />
2 tbsp fresh chopped dill<br />
1 tsp olive oil<br />
salt and pepper to taste<br />
Garnishes: bed of lettuce and candied nuts (I used walnuts) <br />
<br />
1. Preheat your oven to 350<br />
2. Cut your potato to wedges and place on a baking sheet<br />
3. Drizzle olive oil and salt and pepper and dill onto potato wedges and mix around until all potatoes are covered<br />
4. Place in oven and bake 20 minutes or until potatoes are browned<br />
5. Right after you put your potatoes in the oven, start prepping your salmon<br />
6. In a small bowl, mix yogurt, dill, and salt/pepper<br />
7. Layer your yogurt mix on your salmon filet <br />
8. Place salmon on another baking sheet and bake in oven with potatoes for about 15 minutes<br />
9. Garnish with lettuce and candied nuts optional<br />
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-69802076789645554802014-06-25T12:53:00.000-07:002014-06-25T12:53:25.487-07:00Fancy Overnight Soy Cake Yogurt JarsAfter finishing the Bolder Boulder this Memorial Day, I was given a free sample of Silk Vanilla Soy Yogurt. Now, I have had their fruity flavors in the past, but I have never tried vanilla (mostly because I didn't know they made vanilla). After weeks of trying to find it, I located it at my local Sprouts (YAY!) and I didn't hesitate in eating them.<br />
<br />
Check out these really easy and very tasty Fancy Overnight Soy Cake Yogurts I made. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVgtHItY99BQwqcy0dKOj_yv5_av2ISkgve45iYej-Qr39n9Nor90-_ouUzKMUnKlRVjxcKe04Ubnyh_Z_rXnccD8GeG-zEKGl6oRO1jfnGldtbL2hhsl4J6i3iZEcZ6Ewt4-JMksFLU/s1600/fancy+yogurts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVgtHItY99BQwqcy0dKOj_yv5_av2ISkgve45iYej-Qr39n9Nor90-_ouUzKMUnKlRVjxcKe04Ubnyh_Z_rXnccD8GeG-zEKGl6oRO1jfnGldtbL2hhsl4J6i3iZEcZ6Ewt4-JMksFLU/s1600/fancy+yogurts.jpg" height="400" width="400" /></a></div>
<ul>
<li><b>Strawberry Shortcake: </b>1 cup of Silk Soy Yogurt, 2 tsp chia seeds, 1 tsp hemp seeds, 1 tsp honey, 1/4 cup of gluten free uncooked oats, 1 tsp cinnamon (or more depending on taste), 1/4 cup or more of sliced strawberries.</li>
<li><b>Carrot Cake:</b> 1/4 cup or less of shredded carrots, 1 cup of Silk Soy Yogurt, 2 tsp chia seeds, 1 tsp hemp seeds, 1 tsp honey, 1/4 cup of gluten free oats, 2 tsp cinnamon.</li>
<li><b>Blueberry Muffin: </b>1 cup of Silk Soy Yogurt, 2 tsp chia seeds, 1 tsp hemp seeds, 1/4 cup gluten free oats, 1/4 cup or less of fresh or frozen blueberries.</li>
</ul>
Mix ingredients in jars or Tupperware and set in fridge overnight. In the morning top with more hemp seeds, flaxseeds, or more fruit.<br />
<br />
Enjoy! Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-21177051959789737892014-06-13T12:45:00.001-07:002014-06-20T10:09:20.644-07:00Healthy Chickpea, Carrot, and Sweet Potato PattiesHoly crap I didn't realize eating this healthy could taste this good. But I guess does. Check out my recipe for my chickpea, carrot, and sweet potato patties in lettuce wraps.<br />
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Ingredients:<br />
Makes 6 patties (i.e. 6 lettuce wraps) <br />
<ul>
<li>1/2 can of chickpeas, drained</li>
<li>1/2 cup shredded carrots (I like to buy the pre shredded carrots at the store)</li>
<li>1/2 cup of sweet potato, cooked (I microwaved my sweet potato and then took the inside out)</li>
<li>2 tsp salt, pepper, and garlic powder (I like powder because it spreads the flavor across the whole patty)</li>
<li>Green cabbage, leaves taken off</li>
<li>Dole Asian lettuce blend</li>
<li>Sliced cucumbers</li>
<li>Tomatoes </li>
<li>Sauce: Asian bottled dressing, or wasabi dressing works nicely. To make your own: I added 1 tbsp tahini (or sun butter I like) with 1 tsp olive oil, salt, pepper, water, lemon juice, and garlic powder.</li>
</ul>
To make:<br />
<ol>
<li>Smash (no blender) the chickpeas in a medium sized bowl. Add in carrots, potato, and seasoning.</li>
<li>Meanwhile, heat up 2 tsp olive oil in a skillet.</li>
<li>Take spoonfuls of your mixture to form patties and place on skillet.</li>
<li> Cook each side for about 5 minutes.</li>
<li>Meanwhile, fill your lettuce wraps with veggies.</li>
<li>When patties are done, place in your lettuce wraps.</li>
<li>Top with sauce or salad dressing.</li>
<li>Enjoy!</li>
</ol>
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Linked up at:</div>
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<a href="http://designsbygollum.blogspot.com/" target="_blank">Rattlebridge Farm</a></div>
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<a href="http://tidymom.net/2014/top-10-patriotic-projects/" target="_blank">Tidy Mom </a></div>
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<a href="http://romantichome.blogspot.com/2014/06/my-little-apartment-patio-show-and-tell.html" target="_blank">The Romantic Home</a></div>
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<a href="http://www.thirtyhandmadedays.com/2014/06/party-bunch-week-34/" target="_blank">Thirty Handmade Days</a></div>
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<a href="http://thebestblogrecipes.com/2014/06/weekend-re-treat-link-party-72.html" target="_blank">The Best Blog Recipes </a></div>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-52622582266924511742014-06-09T11:24:00.000-07:002014-06-09T11:24:57.251-07:00Shrimp and Apricot Endive Boats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO17MT2bcwz2ISiVYL1ut3UCXeq8OxZdmOoiZpIyKnC2Kp0Qlwf_z95RRQNCvu3I1YRm1BWsnP3NvwlMJf-jN_fvvc2DLSHslNoKPJBWBPHCX2TPb0vOkIqqEU-CPkeV902k2ahodFhXk/s1600/endiveboats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO17MT2bcwz2ISiVYL1ut3UCXeq8OxZdmOoiZpIyKnC2Kp0Qlwf_z95RRQNCvu3I1YRm1BWsnP3NvwlMJf-jN_fvvc2DLSHslNoKPJBWBPHCX2TPb0vOkIqqEU-CPkeV902k2ahodFhXk/s1600/endiveboats.jpg" height="640" width="425" /> </a></div>
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So yea, this recipe could be a really nice appetizer for your summer party or potluck, but last night, I enjoyed these endive boats for dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vvdLt9lEW2JECbWulmNzq0KV8wvsFBdx2ISNuqX5b9tHwcWcgfzmyM9t2RN8QQl9CHCnN8XwJk_DipUL2xwnJ1_JlYKH1HpdP7f_13qitNdRXxa9Q7KsV6RGi80LuAIzGJPz5QV8E74/s1600/endiveboats2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vvdLt9lEW2JECbWulmNzq0KV8wvsFBdx2ISNuqX5b9tHwcWcgfzmyM9t2RN8QQl9CHCnN8XwJk_DipUL2xwnJ1_JlYKH1HpdP7f_13qitNdRXxa9Q7KsV6RGi80LuAIzGJPz5QV8E74/s1600/endiveboats2.jpg" height="426" width="640" /></a></div>
Ingredients:<br />
<ul>
<li>1/4 pound of cooked shrimp, diced</li>
<li>1 small tomato, diced</li>
<li>1 apricot, diced</li>
<li>1 small shallot, diced</li>
<li>1 lemon, squeezed</li>
<li>1 tsp mayonnaise, or mayo spread</li>
<li>1 tsp garlic powder</li>
<li>salt and pepper to taste</li>
<li>endive leaves</li>
<li>dried basil and mint for garnish</li>
</ul>
Steps:<br />
<ol>
<li>In a small bowl, mix all ingredient except endive and dried herbs</li>
<li>Lay leaves out on a plate, and fill with your salad with a small spoon</li>
<li>Sprinkle with dried basil and mint </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhaeFZeIkNGBAjpmE41n6_jQjgIV5j6cogKA9Lko5S8o4FkoycuyRYtznzgjO-zumvUjYESlr8_Boq3VOscbJ3KOPy5Painf3PunN4p1cSh2AJYYYuduZ6svyM7to52U0IJM7iJu1bLs/s1600/endiveboats3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhaeFZeIkNGBAjpmE41n6_jQjgIV5j6cogKA9Lko5S8o4FkoycuyRYtznzgjO-zumvUjYESlr8_Boq3VOscbJ3KOPy5Painf3PunN4p1cSh2AJYYYuduZ6svyM7to52U0IJM7iJu1bLs/s1600/endiveboats3.jpg" height="640" width="426" /> </a></div>
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Enjoy! </div>
Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-76058063258774978202014-04-07T15:25:00.000-07:002014-04-08T10:13:05.687-07:00Strawberry Polenta SaladDid I ever tell you how much I love salad? If not, I'm pretty sure my collection of salad recipes gives it away. Maybe I should have named my blog, Jillian Does Salad. Hmm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS70pwaKxpyDY0hp2tDblCjdked5cqifNZ7et0A1PiJAyAQ9VSYx37_bSa4NpehA7S7mLJOlAFBdciBZhmqy-Am9sJgQEfd6F-ToIp0TFGQ-oXZmQluESLC1lQk1c0XF7v1e1twEYZNOE/s1600/Strawmint+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS70pwaKxpyDY0hp2tDblCjdked5cqifNZ7et0A1PiJAyAQ9VSYx37_bSa4NpehA7S7mLJOlAFBdciBZhmqy-Am9sJgQEfd6F-ToIp0TFGQ-oXZmQluESLC1lQk1c0XF7v1e1twEYZNOE/s1600/Strawmint+(4).jpg" height="640" width="480" /></a></div>
I think it must have been because growing up, my mom used to always make her own salad dressings, and refused to use anything from the bottle. Now, I'm not like that, I can appreciate a good bottled dressing, but nothing will replace my love for homemade salad dressings. Nothing.<br />
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Last night, I made an easy strawberry polenta salad with a strawberry mint jam dressing. Took as long (or as short) as it took my boyfriend to make his Mac & Cheese! See below for this easy recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMoVMOLJVK4-H4HsuXHtXfW1rZ3jwpcu1nughy8hl_r67edBV2-7CbPMCWBC_iOYUjlN2IflwswVfuPMrSlX_fZaPGadExpdCrD-bPqFL-j3BA7DotJMuNxA1MTJNPO86Eu7kHcI0CEQ/s1600/strawmint2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENpg6ZhUJ_D_kTqGsszb-6o8X27GhIee2xzuHsox9Q7bck0GXB_3BPm5du2_z5QAzImjyhsQMmH0qj5oOZIlDPVgml5SCHLi9uMnVsbaT3kJbpTGbLEpeXcbsdjbqCZbJZUqWWcUA96Y/s1600/Strawmint+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Ingredients:<br />
<ul>
<li>Butter lettuce</li>
<li>Kale (or a kale, carrot, cabbage salad blend)</li>
<li>Roll of polenta (at least 4 slices of it)</li>
<li>Handful of strawberries, sliced</li>
<li>2 tbsp shredded soy cheese</li>
<li>salt and pepper and 1 tsp garlic powder</li>
<li>For the dressing:</li>
<li>1 heaping tbsp of <a href="http://moderngingham.com/" target="_blank">Modern Gingham</a>'s strawberry balsamic jam</li>
<li>1 tbsp balsamic vinegar</li>
<li>1 tbsp olive oil</li>
<li>1 tsp garlic powder</li>
<li>2 tsp dried mint</li>
</ul>
Steps:<br />
<ol>
<li>Pre-heat your oven to 350.</li>
<li>Place your sliced polenta on baking sheet and season with salt, pepper, and garlic powder.</li>
<li>Place in the oven for 10-15 minutes.</li>
<li>Meanwhile, put salad together, add strawberries and cheese on top.</li>
<li>Mix your ingredients for the salad dressing.</li>
<li>Take polenta out of the oven and let sit for 5 minutes. Cut in half.</li>
<li>Layer polenta slices on top of salad and drizzle with dressing. </li>
<li>Enjoy!</li>
</ol>
Linked up at<br />
<a href="http://www.sugarbeecrafts.com/2014/04/take-look-tuesday.html" target="_blank">Sugar Bee Crafts </a><br />
<a href="http://nap-timecreations.com/2014/04/create-link-inspire-18.html" target="_blank">Nap Time Creations</a><br />
<a href="http://www.mandysrecipeboxblog.com/2014/04/totally-talented-tuesdays-7.html#more" target="_blank">Mandy's Recipe Box</a><br />
<a href="http://www.chef-in-training.com/2014/04/tuesday-talent-show-126/" target="_blank">Chef In Training</a><br />
<a href="http://www.pintsizedbaker.com/2014/04/two-cup-tuesday-no66.html" target="_blank">Pint Sized Baker</a><br />
<a href="http://www.hunwhatsfordinner.com/2014/04/simple-supper-tuesday-58.html" target="_blank">Hun, What's For Dinner?</a><br />
<a href="http://insidebrucrewlife.com/2014/04/time-sparkle-55/" target="_blank">Inside BruCrew Life</a><br />
<a href="http://www.ourtableforseven.com/2014/04/share-your-stuff-tuesdays-42.html" target="_blank">Table For Seven</a><br />
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1tag:blogger.com,1999:blog-8187958825553343193.post-73172598767811490612014-04-02T16:43:00.003-07:002014-04-07T12:45:27.966-07:00Gluten-Free Gourmet Turkey BurgerI recently partnered with <a href="http://moderngingham.com/" target="_blank">Modern Gingham</a> to showcase her jams and how to use them in various ways, beyond toast that is. While my favorite is just a simple cream cheese and jelly bagel, I decided to make dinner with her jam. <br />
<br />
There's a casual restaurant here in Boulder, called <a href="http://www.drakeshaus.com/" target="_blank">Drakes Haus</a>, Home of the Merlot Burger, that inspired this dish. Drakes Haus has some pretty amazing (but small) burgers; they are all gourmet-like with different ingredients you'd never think to add to your patty.<br />
<br />
So here's my take on a gluten-free and dairy-free turkey burger. Unfortunately, this is not vegan/vegetarian as this was done in a quick 30 minutes, but I imagine it would taste great with any type of patty you use. I also made some pretty tasty sweet potato steak fries, recipe down below.<br />
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For the burger:<br />
<ul>
<li>1/4 cup of ground turkey (you can also use ground beef)</li>
<li>2 tbsp rice cheese (or vegan cheese)</li>
<li>1 tbsp of <a href="http://moderngingham.com/" target="_blank">Modern Gingham</a>'s strawberry balsamic jam (you can use other flavors, but I chose this one)</li>
<li>1 Rudi's organic hamburger bun</li>
<li>handful of pea shoots</li>
<li>1/2 lemon, juiced</li>
<li>1 tbsp balsamic vinegar</li>
<li>seasonings: salt, pepper, garlic powder</li>
<li>1 tsp olive oil</li>
</ul>
For the sweet potato steak fries:<br />
<ul>
<li>1 sweet potato sliced lengthwise </li>
<li>1 tsp olive oil</li>
<li>seasonings: salt, pepper, garlic powder</li>
</ul>
Steps (all steps are shown so you can prepare your meal in order and on time!)<br />
<ol>
<li>Preheat oven to 350 degrees. </li>
<li>Place sliced sweet potato onto baking sheet and drizzle olive oil, salt, pepper, and garlic powder onto slices. Mix around on sheet so all of the slices get covered. </li>
<li>Place in oven and cook while preparing the rest of the meal. Your fries should be ready when your burger is.</li>
<li>Place pea shoots in a bowl and add vinegar and lemon juice and let sit until your burger is ready.</li>
<li>Put oil in a saute pan and over medium heat. </li>
<li>In the meantime, take your meat and add a dash of salt, pepper, and garlic powder and mix with your hands to get the seasoning throughout the patty.</li>
<li>Place patty in saute pan and cover for about 10 minutes. Flip and then cover again for another 10 minutes. </li>
<li>Add cheese and then cover again for your last 10 minutes or until burger is cooked throughout. Keep in mind that the thinner your burger is, the faster it'll cook. My burger was thicker so it took longer.</li>
<li>In the meantime, toast your burger buns in the toaster.</li>
<li>Place burger on plate and add your pea shoot salad. </li>
<li>When burger is ready, place your burger on top of the salad and top with your jam.</li>
<li>Take fries out of oven and enjoy!</li>
</ol>
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Linked up at:</div>
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<a href="http://gooseberrypatch.typepad.com/blog/#.UzykrT_4uzI" target="_blank">Gooseberry Patch</a></div>
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<a href="http://www.bunsinmyoven.com/2014/04/02/whats-cookin-wednesday-62/" target="_blank">Buns in My Oven</a></div>
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<a href="http://www.whitelightsonwednesday.com/2014/04/wednesday-whatsits-101/" target="_blank">White Lights Wednesday</a></div>
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<a href="http://www.ducksnarow.com/2014/04/wonderful-wednesday-blog-hop-67.html" target="_blank">Ducks 'n a Row</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/2014/04/full-plate-thursday-4-3-14.html" target="_blank">Miz Helen's Country Cottage </a></div>
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<a href="http://www.aglimpseinsideblog.com/2014/04/catch-glimpse-party-176.html" target="_blank">A Glimpse Inside</a>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com2tag:blogger.com,1999:blog-8187958825553343193.post-62728525772996756702014-03-31T19:30:00.001-07:002014-04-01T09:12:54.091-07:00Moist, Gluten and Dairy Free Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I'm going to be real honest. I've always hated banana bread. {gasp!}</div>
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But it's true; 1. I hate nuts in my bread (i love nuts, just not in my bread, ya know?). 2. I don't always like taste of bananas not it's natural form or blended into a smoothie.</div>
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But last night, I had 3 bananas that needed some loving and boy, did I give it to them. I made a pretty delicious, moist, nut free and healthy banana bread. And it was all around midnight. #GoMe</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24LBlluo3Zb3FaDG6RSvSXG9vYnLTBgHVO1N6nEm6rakKt9tiCK_Q4_qEqqUonxHyKli5MocLsr2AXTnNUDFmGSDOnuTjMzMfeY8UXoQysCssowN6CHtqk2NipuL7xopkk274iKtSLv0/s1600/BBread+(3).jpg&container=blogger&gadget=a&rewriteMime=image%2F*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24LBlluo3Zb3FaDG6RSvSXG9vYnLTBgHVO1N6nEm6rakKt9tiCK_Q4_qEqqUonxHyKli5MocLsr2AXTnNUDFmGSDOnuTjMzMfeY8UXoQysCssowN6CHtqk2NipuL7xopkk274iKtSLv0/s1600/BBread+(3).jpg" height="640" width="444" /></a></div>
Ingredients:<br />
<ul>
<li>3 bananas mashed</li>
<li>3 eggs </li>
<li>1/4 cup of vegetable oil</li>
<li>1/4 cup raw honey</li>
<li>1 tbsp coconut sugar</li>
<li>2 tsp vanilla extract</li>
<li>1/4 tsp salt</li>
<li>2 cups gluten free all purpose flour</li>
<li>1/3 cup of applesauce</li>
<li>1 tsp baking soda </li>
</ul>
Steps:<br />
<ol>
<li>Preheat oven to 350-375. </li>
<li>In a large bowl mix mashed banana, eggs, oil, honey, sugar, vanilla, and applesauce. Mix well. If you like your banana bread to have chunks of banana, don't mash as much, but if you want a thin consistency of your batter, you can use a blender or hand mixer.</li>
<li>In a small bowl mix your flour, salt, and baking soda.</li>
<li>Add your dry ingredients to your wet ingredients and mix well.</li>
<li>In a bread pan drizzle a little vegetable oil on the surface prevent from sticking.</li>
<li>Bake bread in oven for 45-50 minutes, checking after the first 30 minutes and then every 10 minutes after that until a sharp knife or tooth pick comes out of the bread without any wet mixture on it.</li>
<li>When bread is done, take out and cool. </li>
<li>Slice and eat alone or add pumpkin butter, regular butter, or even cream cheese (vegan of course). </li>
</ol>
I brought this bread to my office and it was a hit among most people. One of my coworkers couldn't stop eating it while some really didn't believe me when I said they're healthy.<br />
<br />
In any case, this is a great way to use up your bananas that you have sitting on your counter! Especially if you have an urge to bake at 11pm.<br />
<br />
Linked up at:<br />
<a href="http://www.sugarbeecrafts.com/2014/03/take-look-tuesday_31.html" target="_blank">Sugar Bee Crafts </a><br />
<a href="http://www.mandysrecipeboxblog.com/2014/03/totally-talented-tuesdays-6.html" target="_blank">Mandy's Recipe Box</a><br />
<a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a><br />
<a href="http://www.pintsizedbaker.com/2014/03/two-cup-tuesday-no-65.html" target="_blank">Pint Sized Baker</a><br />
<a href="http://insidebrucrewlife.com/2014/03/time-sparkle-54/" target="_blank">Inside Bru Crew Life</a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCqG6aglRS_CpkNUMgWU-gZC5wX0Qg-Izuof5OJBc5nV3qKmnQk080EbwbGwd8zdmRROInjB4m5gnndBEOFm8-mkR3lB7XrlUK-XDWggl1VKS7WQLOibUtP9hRkhyxVvLFUAZ3yGh7aA/s1600/squash+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCqG6aglRS_CpkNUMgWU-gZC5wX0Qg-Izuof5OJBc5nV3qKmnQk080EbwbGwd8zdmRROInjB4m5gnndBEOFm8-mkR3lB7XrlUK-XDWggl1VKS7WQLOibUtP9hRkhyxVvLFUAZ3yGh7aA/s1600/squash+soup.jpg" height="640" width="473" /></a></div>
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Ingredients:<br />
<ul>
<li>2 cups chopped butternut squash (you can chop it yourself or buy it pre-chopped at the grocery store; I've seen them available at Trader Joe's)</li>
<li>1 onion, chopped</li>
<li>3 garlic cloves</li>
<li>2 tbsp coconut oil </li>
<li>salt and pepper, garlic powder, ginger powder to taste</li>
<li>1 cup coconut milk</li>
<li>1-2 tbsp raw ginger</li>
<li>Handful of crystallized ginger</li>
</ul>
Steps:<br />
<ol>
<li> In a large saucepan, add your coconut oil on medium-high heat.</li>
<li>When oil is hot, add in 1 minced garlic clove, chopped onions, and chopped squash. Season with salt, pepper, garlic powder, and powdered ginger to taste. Cook on low-medium heat, covered, for about 15-20 minutes, or until squash is tender.</li>
<li>Immediately add your squash and onion mix into a blender or food processor. </li>
<li>Add in your 2 other garlic cloves (no need to mince), and coconut milk. Start by adding in 1 tbsp of ginger, blend, and taste. If there's not enough ginger for you, add more. If you're good with that amount, stop. Keep adding a little more and more and blend. I like ginger, so I used the full 2 tbsp.</li>
<li>After you've blended your soup, place in sexy bowl. Top with crystallized ginger for garnish. Then mix in the crystallized ginger when you're ready to eat. Each bite has a really nice, sweet, but also gingery taste.</li>
</ol>
Enjoy!<br />
<br />
Linked up at:<br />
<a href="http://designsbygollum.blogspot.com/2014/03/foodie-friday-march-28th.html" target="_blank">Rattlebridge Farm </a><br />
<a href="http://thebestblogrecipes.com/2014/03/weekend-re-treat-link-party-60.html" target="_blank">The Best Blog Recipes</a>Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-39215840269532901362014-03-26T14:58:00.002-07:002014-03-27T07:41:47.850-07:00Healthy Quinoa & Tofu Lettuce WrapsYou won't believe this. But, it's true. Very true, and somewhat embarrassing. On my bike ride home last night, I was thinking about what I was going to make for dinner. On Sunday, I had gone food shopping for specific dinner ingredients, but for some reason, I just had a craving for Asian lettuce wraps. And I was craving them while I was biking home. Weird, huh?<br />
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Anyway, no recipe in hand, we went to the supermarket to get some fresh ingredients (I don't know anyone else who has as much fun as I do going food shopping, really).<br />
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So here are my really tasty quinoa and tofu lettuce wraps with a coconut milk, sriracha, and lime sauce to top or dip.<br />
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Ingredients:<br />
<ul>
<li>Butter lettuce leaves</li>
<li>Pre-mixed lettuce, like the new Dole Asian blend, or cabbage carrots (for coleslaw)</li>
<li>1/4 block of extra firm tofu, cut into squares</li>
<li>1 cup of cooked rainbow quinoa</li>
<li>1/2 cup of broccoli</li>
<li>1/4 cup of chopped green onions</li>
<li>1 tsp olive oil</li>
<li>1/4 cup diced onions</li>
<li>2 cloves garlic, minced</li>
<li>1-2 tsp fresh ginger, minced</li>
<li>1 lime</li>
<li>handful of sesame seeds for garnish </li>
</ul>
Teryaki sauce:<br />
<ul>
<li>1 tbsp soy sauce, gluten free</li>
<li>1-2 tsp coconut sugar, depending on how sweet you like</li>
<li>2 tsp fish sauce</li>
<li>1 tbsp sesame seeds</li>
<li>1 tsp olive oil</li>
<li>dashes of salt, pepper, garlic powder, ginger powder</li>
</ul>
Coconut milk Sriracha sauce:<br />
<ul>
<li>1 tbsp coconut milk</li>
<li>1-2 tsp sriracha sauce, depending on how hot you like</li>
<li>juice of 1/2 lime</li>
<li>1 small drop of stevia liquid sweetener (or 1 tsp of coconut sugar again)</li>
</ul>
Steps:<br />
<br />
Well, I first like to start off every cooking journey by spending my time preparing all of my ingredients. That means, making my sauces, slicing, and dicing, and washing my vegetables. That way, when it's time to cook, everything is readily available. Everything is quick and easy after that!<br />
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<ol>
<li>Place your skillet on stove at medium heat. When pan is hot, add oil, garlic, ginger, and chopped onions. Cook for about 5 or so minutes until you can smell the aroma of your mix. </li>
<li>Add your lettuce/cabbage mix, broccoli, tofu, and quinoa to your skillet and your teryaki sauce you made ahead of time. Stir and bring down the heat to low-medium.</li>
<li>While your mix is heating up, prepare your butter lettuce wraps and place them on a plate, ready to be filled.</li>
<li>After cooking your skillet mix for about 5-10 minutes, take off of heat. Then spoon your mix into your lettuce wraps.</li>
<li>Add your green onions, sesame seeds, and as much lime as you desire.</li>
<li>You can drizzle your sriracha cream sauce on top, or dip it, whatever you prefer.</li>
<li>Enjoy!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU4pqQ0dfKugCH4Vf0J1FnUmB6yp9Xtg_pZt8AjEiGjOvW7szKW6_1FjD3CrHQ9LB4QjN8Bm5UO6r3BV8fdLfgwkJ0Vnvge2VLlDa0dz2sCbaAOxT0l4jwYF2ovjE_2VohOVDxzYllXg/s1600/Quinoa+Lettuce+Wraps3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfU4pqQ0dfKugCH4Vf0J1FnUmB6yp9Xtg_pZt8AjEiGjOvW7szKW6_1FjD3CrHQ9LB4QjN8Bm5UO6r3BV8fdLfgwkJ0Vnvge2VLlDa0dz2sCbaAOxT0l4jwYF2ovjE_2VohOVDxzYllXg/s1600/Quinoa+Lettuce+Wraps3.jpg" height="368" width="400" /></a></div>
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Linked up at:</div>
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<a href="http://www.flusterbuster.com/2014/03/flusters-creativemuster-linky-party-64.html" target="_blank">Fluster Buster </a></div>
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<a href="http://www.ducksnarow.com/2014/03/wonderful-wednesday-blog-hop-66.html" target="_blank">Ducks n' a Row</a></div>
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<a href="http://www.whitelightsonwednesday.com/" target="_blank">White Lights on Wednesdays</a></div>
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<a href="http://www.gingersnapcrafts.com/2014/03/wow-me-wednesday-147.html" target="_blank">Gingersnap Crafts</a></div>
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<a href="http://gooseberrypatch.typepad.com/blog/#.UzNQ3T_4uzI" target="_blank">Gooseberry Patch</a></div>
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<a href="http://www.bunsinmyoven.com/2014/03/26/whats-cookin-wednesday-61/" target="_blank">Buns in My Oven</a></div>
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<a href="http://mizhelenscountrycottage.blogspot.com/" target="_blank">Miz Helen's Country Cottage</a></div>
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<a href="http://www.aglimpseinsideblog.com/" target="_blank">A Glimpse Inside</a></div>
Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1tag:blogger.com,1999:blog-8187958825553343193.post-57111028931159616442014-03-24T12:22:00.000-07:002014-03-24T13:00:12.236-07:00How to Shop Smart at Whole FoodsIn the past, I've had a really hard time shopping at Whole Foods. I end up moseying around for at least an hour, eventually getting my bill up to $50 for just a small bag of groceries. But I've learned that there are in fact ways to shop at Whole Foods and other similar stores for not a lot of money.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrdtK9p8hTSTL2f2p6BjuvOOxfcE6scIh6AYhzKtrhkwV8u_PUFbAwFO33oEkRiPudI03aNR9PaETpMGX1zLe88OEk3LKl9BwAbkivpqXt0LTGg-wg8HOwn_xFHPWRoqbv6pUhqDaFw/s1600/Shop+Smart+at+Whole+Foods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVsrdtK9p8hTSTL2f2p6BjuvOOxfcE6scIh6AYhzKtrhkwV8u_PUFbAwFO33oEkRiPudI03aNR9PaETpMGX1zLe88OEk3LKl9BwAbkivpqXt0LTGg-wg8HOwn_xFHPWRoqbv6pUhqDaFw/s1600/Shop+Smart+at+Whole+Foods.jpg" height="640" width="448" /></a></div>
And here's how:<br />
<ul>
<li>Write out your menu for the week (or couple of days if you like food shopping as much as I do). But make sure to pick recipes that include the same ingredients. You certainly don't need to be eating the same meal every night, but if you buy a head of red cabbage, make a salad the night before, and then use the same cabbage for a taco another night of the week). </li>
<li>See what's in your pantry and fridge before going food shopping. Chances are, there's something there you can use and integrate into your recipe.</li>
<li>Buy only enough for what you need. Skip purchasing items in a package, like lunch meats, pasta, frozen shrimp, and steak. Chances are, you'll never use them, or overeat because you've made too much. If you like leftovers and plan to make meals in bulk, then forget what I just said.</li>
<li>Keying off of the above bullet, your go-to section is the bulk section. You can buy as much or as little as you need. I bought freshly ground cashew butter, and it only cost me 79 cents for the amount I needed (and it was enough to last me a week for sure). It's pretty fantastic actually. </li>
<li>Avoid the healthy packaged snacks. Sure, they look good and healthy, but at $7 a package, they definitely add up. </li>
<li>If you're into juicing, look for juices currently on sale. I've seen Suja on sale a few times. If they are not on sale, go to the produce section and you'll find juices made right at Whole Foods and doesn't cost nearly as much. </li>
</ul>
This post was really inspired by a diet cookbook I purchased and was very upset when I saw the 7-day detox plan. After a rough weekend of carbs (and I don't eat gluten), I was really looking for a plan to get on and stick to, and an easy one at that. This cookbook had 3 meals a day and each meal was a completely new recipe with all new ingredients. I am still looking for a healthy meal planning cookbook that's easy and reader friendly. Maybe that's something I should make? Hm. <br />
<br />
Anyway, thanks for stopping by and keep an eye out for some sample shopping trips to Whole Foods to see what I buy and what I make.<br />
<br />
Until then, adios.<br />
<br />
Linked in<br />
<a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-59/#more-6390" target="_blank">Recipes and Ramblings</a><br />
<a href="http://www.raegunramblings.com/" target="_blank">Rae Gun Ramblings </a><br />
<a href="http://www.huckleberrylove.com/" target="_blank">Huckleberry Love</a><br />
<a href="http://www.flourmewithlove.com/2014/03/mix-it-up-monday_23.html" target="_blank">Flour Me With Love</a><br />
<a href="http://www.thisgalcooks.com/2014/03/23/marvelous-mondays-91-with-coconut-recipes/" target="_blank">This Gal Cooks</a><br />
<br />
Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-92149255333373972232014-03-20T11:50:00.000-07:002014-03-20T11:50:06.581-07:00Eat More Rabbit FoodI tried something new the other day. I wanted to really focus in on what I was putting in my body and how much of it I was putting in there. So for one full day, I used my brand new <a href="http://www.lunchbots.com/" target="_blank">Lunchbot</a> as a guidance for how much food to eat per meal. Since the boxes are pretty small, it was perfect for portion control.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOR6y22PcGkE9Jf4uK8MR92ukLXVcGEa0ovO1G5VJkAYG-9p_Y0vMW3PYKYtgfLf7DCiaVAJ8lfizQwlE-DQKr_SJUY4_YSTDDcIoxMPdzgdj_fVxV7Q3rDsSoPaX-2jTfecYs4sXCRo/s1600/lunchbotday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOR6y22PcGkE9Jf4uK8MR92ukLXVcGEa0ovO1G5VJkAYG-9p_Y0vMW3PYKYtgfLf7DCiaVAJ8lfizQwlE-DQKr_SJUY4_YSTDDcIoxMPdzgdj_fVxV7Q3rDsSoPaX-2jTfecYs4sXCRo/s1600/lunchbotday.jpg" height="132" width="400" /></a></div>
I also, referred to the Rabbit Food for my Bunny Teeth <a href="http://rabbitfoodformybunnyteeth.com/the-rabbit-food-pyramid/" target="_blank">food pyramid</a> when planning out my meals. I obviously love making extravagant and out of the box meals, so I wouldn't do this every day, but it was really easy to follow. If you are in need of a day or a week to get yourself and your meals on track, I HIGHLY recommend this method.<br />
<br />
First, she outlines what you should be eating each meal. And then she goes more in depth with examples of what each food is.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKQw9E6DHvXfBgAoownZ3hKrVQN9CpeJhrM2oi7U2px1oYxnc5wiQ3ocDyJAbiZK8DNr32B17-ztceNPZVpA6BlvwU6K6ckfXCsLn7TGK5QDuBkp1B_mQg3xdrWsBXLmRCWPk8kPxwtU/s1600/bunnyfood.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKQw9E6DHvXfBgAoownZ3hKrVQN9CpeJhrM2oi7U2px1oYxnc5wiQ3ocDyJAbiZK8DNr32B17-ztceNPZVpA6BlvwU6K6ckfXCsLn7TGK5QDuBkp1B_mQg3xdrWsBXLmRCWPk8kPxwtU/s1600/bunnyfood.JPG" height="400" width="160" /></a></div>
Here's what I made last Tuesday:<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAplDMtbOqwJ87cLIhUWa86k_zMKYbIxk51-3zj22afU6Tl9EGr8SfB8WmRDpyWBNMuNyHbF84Ok6AjWXya8gHv6bJhwIQDzi8zrWFWJymC5P9RWnsAbJPn5E8oO_HyVIXitJIXnHI8JY/s1600/lunchboxbreakfast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAplDMtbOqwJ87cLIhUWa86k_zMKYbIxk51-3zj22afU6Tl9EGr8SfB8WmRDpyWBNMuNyHbF84Ok6AjWXya8gHv6bJhwIQDzi8zrWFWJymC5P9RWnsAbJPn5E8oO_HyVIXitJIXnHI8JY/s1600/lunchboxbreakfast.JPG" height="448" width="640" /></a></div>
<br />
<u><b>Breakfast</b></u><br />
<i>From left to right</i><br />
Compartment 1: Cooked egg white with a small amount of rice cheese, with a pinch of hemp and flax seeds. Also 1 1/2 tsp of raw cashew butter.<br />
Compartment 2: Black rice with unsweetened coconut flakes, topped with dried dates.<br />
Compartment 3: Pear slices.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-eSp3spwUrZNw8Hqn9J9WymHj4Ku9wyAuD0hNuk5viZ7CvqJnTmm7nt9mcdotj8RP8mEaHHveMnXuCbUIMjIHwHj-wirsLiQflLAdRs_eJ0QHw_XfRYKgg_odadaofoS7J2VwmhG87g/s1600/lunchbotlunch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-eSp3spwUrZNw8Hqn9J9WymHj4Ku9wyAuD0hNuk5viZ7CvqJnTmm7nt9mcdotj8RP8mEaHHveMnXuCbUIMjIHwHj-wirsLiQflLAdRs_eJ0QHw_XfRYKgg_odadaofoS7J2VwmhG87g/s1600/lunchbotlunch.JPG" height="425" width="640" /></a></div>
<u><b>Lunch</b></u><br />
<i>From left to right</i><br />
Compartment 1: Slices of whole wheat, gluten free bread.<br />
Compartment 2: Avocado slices.<br />
Compartment 3: Carrot matchstick slices with a hard-boiled egg.<br />
I was in the mood for soda, so in our work kitchen, I got soda water and mixed some cranberry juice with it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxi5iT0GY_qoxHwSqSJDM4tOby8J3wuF0Vn4ZvzGu8M9nsyZmOJENpRSrpAe9QMMTYZ35YKiKKa0rvPGZI1PiV2okeemzGr3CZwgAW1J7P8_ytaxIYKIYZ10SE4NJAeuPJjU6jZez2uPA/s1600/lunchbotdinner.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxi5iT0GY_qoxHwSqSJDM4tOby8J3wuF0Vn4ZvzGu8M9nsyZmOJENpRSrpAe9QMMTYZ35YKiKKa0rvPGZI1PiV2okeemzGr3CZwgAW1J7P8_ytaxIYKIYZ10SE4NJAeuPJjU6jZez2uPA/s1600/lunchbotdinner.JPG" height="480" width="640" /></a></div>
<u><b>Dinner</b></u><br />
<i>From left to right</i><br />
Compartment 1: Fresh sweet potato topped with cinnamon. Also, some freshly boiled spinach seasoned with salt.<br />
Compartment 2: The same black rice and coconut from breakfast (it was easier than making a new who grain). Also, some canned pinto beans seasoned with salt and pepper.<br />
Compartment 3: Sliced avocados.<br />
<br />
<u><b>Snack</b></u><br />
For a snack (which I forgot to take a picture), I had sliced apples, with cashew butter, 1/2 of an English muffin and some cheese.<br />
<br />
All in all, it was a great day for food. Whatever could fit in the Lunchbot, I ate- if it didn't fit, it didn't go in my mouth. I think that's a pretty good rule, no?<br />
<br />
Anyway, check out the pyramid, and get your Lunchbot (or a lunchbox with compartments). It will change your life.Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1tag:blogger.com,1999:blog-8187958825553343193.post-52112785768600404692014-03-15T18:43:00.000-07:002014-03-15T18:44:38.602-07:00Two Healthy SaladsLast Sunday I went to Sprouts and filled my fridge with <u>only</u> produce. I told myself, for an entire week, I would only eat salads and vegetables. Well... that only lasted about 3 days! I know, I know, I didn't meet my goal, but I think I'm getting there.<br />
<br />
Since I've been back from Thailand, I feel like I haven't been as strict with my eating habits as I should be (I've eaten burgers twice in one week!). But what I did come up with in those 3 days of clean eating, were two really fantastic salads (and even better dressing).<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Quinoa & Sweet Potato Detox Salad</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcYKWfnHmabDX1KAkM8e8NglFAmpujOdQHgIgp-QUhAtD43wi9isa_LXoACmG0Azzj-RFVUQbuBWE20K_MPWSvoIvCr3Oa9_E9nyw3JmUs6NxObPdzGlCSRiJ4jI0a9F2ipKenjPH-Fc/s1600/healthysalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcYKWfnHmabDX1KAkM8e8NglFAmpujOdQHgIgp-QUhAtD43wi9isa_LXoACmG0Azzj-RFVUQbuBWE20K_MPWSvoIvCr3Oa9_E9nyw3JmUs6NxObPdzGlCSRiJ4jI0a9F2ipKenjPH-Fc/s1600/healthysalad2.jpg" height="488" width="640" /></a></div>
Okay, what?!? Quinoa and sweet potatoes in a salad. My answer is, absolutely. Especially the sweet potato. This salad has various vegetables including: red leaf lettuce, white cabbage, green onions, carrot, red pepper, lemon, chick peas, quinoa, and sweet potato.<br />
<br />
The dressing has 1/2 squeezed fresh lemon juice, 1 tbsp minced scallions, 2 tbsp olive oil, 3 tbsp apple cider vinegar, 1 tbsp dijon mustard, and salt and pepper to taste. Put all ingredients in cup or bowl first, mix, and dress your salad.<br />
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Blueberry Balsamic Flaxseed Salad</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika1TZhHr9JPUqKRhVhTKDYI7wqMhqSuimiwibXGttkYqtN9SSpM7xThu5cyOkmfAq8W_s6sMlbtOZzOCc3OkMxYXaiBG-eLNdeKN7zpPTFpSpBB8DTlfxh3wP0sOzk_jhDTXQ_0Eq_oo/s1600/healthysalad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika1TZhHr9JPUqKRhVhTKDYI7wqMhqSuimiwibXGttkYqtN9SSpM7xThu5cyOkmfAq8W_s6sMlbtOZzOCc3OkMxYXaiBG-eLNdeKN7zpPTFpSpBB8DTlfxh3wP0sOzk_jhDTXQ_0Eq_oo/s1600/healthysalad3.jpg" height="480" width="640" /></a></div>
So this one might look a little weirder, but trust me, it was fantastic. The rice cheese was a little different for the dressing I made (so you can omit that ingredient), but it was really tasty no lie.<br />
<br />
The vegetables are similar to above. What I did was prepare most things, like cut/wash the lettuces and cabbage on Sunday and use for the week, which actually works really well to staying on track. Vegetables are: red leaf lettuce, again, cabbage, diced onion, red pepper, sliced cucumber, topped with fresh blueberries, and flaxseed.<br />
<br />
The dressing has: 1 handful of blueberries, 2 tbsp olive oil, 1-2 tbsp fig balsamic vinegar (or you could use regular), 1 tsp minced garlic, 1 tsp minced ginger. In a cup or bowl, mix all ingredients and mash the blueberries! <br />
<br />
I was really impressed with how quick and easy these salads were. Especially since I prepared most items beforehand and saved them through the week-- well, at least for 3 days!<br />
<br />
But it's time to get back on track now...Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-28393952968623739902014-03-10T18:47:00.000-07:002014-03-16T11:00:46.137-07:00Turkey, Egg, and "Cheese" Healthy Breakfast Sandwich <br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7SDl3EdrtgNLrXZan-WVe-oWJOFNbP_LfWKM05m8Q716XMKPffeog36PMJfxQU9xwTo2H5vjHuMwpVoorCppdNo27ikvM52T8RhY1pZbox4YrcCewjFTGwnZZkx_kcaZzibT8oDrOtw/s1600/healthy+breakfast+sandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7SDl3EdrtgNLrXZan-WVe-oWJOFNbP_LfWKM05m8Q716XMKPffeog36PMJfxQU9xwTo2H5vjHuMwpVoorCppdNo27ikvM52T8RhY1pZbox4YrcCewjFTGwnZZkx_kcaZzibT8oDrOtw/s1600/healthy+breakfast+sandwich.jpg" height="320" width="320" /></a>Okay, so I'm not going to lie. I made this bad boy for dinner. But that doesn't mean it's not excellent for breakfast. This sandwich even makes for a healthy, mid-day snack. I've made it gluten free by replacing the bun with sweet potato, and I've made it dairy free, by adding rice cheese. Sweet potatoes are <b>really </b>healthy for you, according to <a href="http://www.mensfitness.com/nutrition/what-to-eat/fit-food-the-benefits-of-sweet-potatoes" target="_blank">Men's Fitness Magazine</a> (which I don't even know why i am reading something from Men's Fitness), but these sweet vegetables have the following nutrients:</div>
<ul>
<li>Vitamin E- protects against heart disease</li>
<li>Potassium- sweet potatoes have more potassium than bananas! Helps with bone health, water balance, and blood pressure</li>
<li>Copper- keeps muscles healthy all around</li>
<li>Quercetin- helps you breath better </li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
Eggs are also a really healthy food you'll want to include in your diet. According to The <a href="http://www.huffingtonpost.com/2013/03/30/health-benefits-of-eggs-yolks_n_2966554.html" target="_blank">Huffington Post</a>, they are high in sulfur, which helps the liver function, and helps create and maintain shiny hair, strong nails, and glowing skin (looks like I'll be eating more of these!). The yolks help prevent vision loss, while the egg whites are low calorie, low fat source of a perfect protein. Overall, this is a great food for human consumption, as it's very digestible, however, Mayo Clinic recommends eating <u>no more</u> than 4 eggs in one week.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21mpwuR64MQvjarQduZ9zik8HmwKtQppqKnwO417tKROZx4IeikMCt7Kmx4u6s-2YEOfcWEiDbJOuRPG_fKKeaUJTRScWw10v_RQSjMaB7LxQ4EZ5pFuKdyMxqKcTiWZeVAC-NFyMOuk/s1600/breakfast+sandwich+gluten+free+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21mpwuR64MQvjarQduZ9zik8HmwKtQppqKnwO417tKROZx4IeikMCt7Kmx4u6s-2YEOfcWEiDbJOuRPG_fKKeaUJTRScWw10v_RQSjMaB7LxQ4EZ5pFuKdyMxqKcTiWZeVAC-NFyMOuk/s1600/breakfast+sandwich+gluten+free+2.jpg" height="586" width="640" /></a></div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<ul>
<li><b>Carotenoids:</b> plant compounds that squelch cell damage caused by everyday living—<i>and</i> challenging workouts.</li>
<li><b><a href="http://www.mensfitness.com/nutrition/supplements/vitamin-e">Vitamin E</a>:</b> an antioxidant that may protect against heart disease.</li>
<li><b><a href="http://www.mensfitness.com/nutrition/what-to-eat/foods-with-potassium">Potassium</a>: </b>a
mineral necessary for muscle contraction, nerve transmission, bone
health, water balance, and normal blood pressure. (It’s got more than
bananas, believe it or not.)</li>
<li><b>Copper: </b>it assists in the production of collagen, which is responsible for keeping muscles healthy and skin taut.</li>
<li><b>Quercetin:</b> research shoes this potent phytonutrient may help you breathe easier by warding off allergies, hay fever, and asthma.</li>
</ul>
So how do you work them into your diet? First, buy firm, medium-size
sweet potatoes or yams without any cracks, bruises or soft spots. (Pro
tip: in most American grocery stores, yams and sweet potatoes are <i>actually</i> the same thing.) Then, find some fun ways to cook them up. Here are six easy recipes to get you started.<br />
- See more at: http://www.mensfitness.com/nutrition/what-to-eat/fit-food-the-benefits-of-sweet-potatoes#sthash.Fr2ZmMQ4.dpuf</div>
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<ul>
<li><b>Carotenoids:</b> plant compounds that squelch cell damage caused by everyday living—<i>and</i> challenging workouts.</li>
<li><b><a href="http://www.mensfitness.com/nutrition/supplements/vitamin-e">Vitamin E</a>:</b> an antioxidant that may protect against heart disease.</li>
<li><b><a href="http://www.mensfitness.com/nutrition/what-to-eat/foods-with-potassium">Potassium</a>: </b>a
mineral necessary for muscle contraction, nerve transmission, bone
health, water balance, and normal blood pressure. (It’s got more than
bananas, believe it or not.)</li>
<li><b>Copper: </b>it assists in the production of collagen, which is responsible for keeping muscles healthy and skin taut.</li>
<li><b>Quercetin:</b> research shoes this potent phytonutrient may help you breathe easier by warding off allergies, hay fever, and asthma.</li>
</ul>
So how do you work them into your diet? First, buy firm, medium-size
sweet potatoes or yams without any cracks, bruises or soft spots. (Pro
tip: in most American grocery stores, yams and sweet potatoes are <i>actually</i> the same thing.) Then, find some fun ways to cook them up. Here are six easy recipes to get you started.<br />
- See more at: http://www.mensfitness.com/nutrition/what-to-eat/fit-food-the-benefits-of-sweet-potatoes#sthash.Fr2ZmMQ4.dpuf</div>
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And now for the recipe! I can't even tell you how quick, easy, and delicious this is.<br />
<br />
Ingredients:<br />
<ul>
<li>1 sweet potato, washed, dried, and sliced</li>
<li>2 thin slices of deli turkey (I would recommend asking your local store if they have fresh sliced turkey that they baked in store)</li>
<li>rice cheese (this can be purchased any any local organic store, or grocery store with an organic/vegan section)</li>
<li>1 egg</li>
<li>1 tsp olive oil</li>
<li>salt and pepper</li>
<li>1 tsp sage</li>
</ul>
Cooking Instructions:<br />
<ol>
<li>Pre heat the oven to 350 degrees.</li>
<li>Place the sliced potatoes on a baking sheet and drizzle olive oil on top, add salt, pepper, and sage.</li>
<li>Bake for 15-20 minutes.</li>
<li>Meanwhile, heat pan over medium heat. </li>
<li>Carefully crack egg onto pan, making sure not to break the yolk.</li>
<li>Let egg cook for about 5-7 minutes or until egg is cooked through to your liking.</li>
<li>When potato slices and egg are ready, it's time to make your sandwich. Place turkey on bottom potato, egg, then, cheese, then the top potato (the order is interchangeable). </li>
<li>Enjoy! </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmQhUC4MTYAeZNPt3NqCMViOng6xvG0Ie9o9Rct4VCb3P6_DXCVZQUFYbCcqindBlKULbzDkMdPpB-z4TdS5g3nQFSLo6kZ0qOANFDscv5ehKrJjiLodo48Tlwpa8C_bfDdoXIoRu_oU/s1600/breakfast+sandwich+gluten+free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmQhUC4MTYAeZNPt3NqCMViOng6xvG0Ie9o9Rct4VCb3P6_DXCVZQUFYbCcqindBlKULbzDkMdPpB-z4TdS5g3nQFSLo6kZ0qOANFDscv5ehKrJjiLodo48Tlwpa8C_bfDdoXIoRu_oU/s1600/breakfast+sandwich+gluten+free.jpg" height="480" width="640" /></a></div>
I hope you enjoy my <strike>breakfast</strike> dinner sandwich. You don't need a lot of seasoning because the potato, turkey and cheese really add a lot of flavor. I know I'll definitely be making this one again.<br />
<br />
<a href="http://www.aprettylifeinthesuburbs.com/sunday-best-showcase-8/" target="_blank">Our Sunday Best Link Party</a>
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I used to think risotto was some fancy stuff you buy at only restaurants. And to be honest, I never even knew what ingredient was used to make risotto. It's simple though- rice. <br />
<br />
I was walking around our new Trader Joe's store in Boulder and came across a bag of barley. And I stopped and thought, <i>what could I make with barley?</i> And I've never made risotto before, but something clicked and said, <i>you should make risotto.</i> Just like that.<br />
<br />
But why not use rice to make risotto? Well, barley is a superfood and today, everyone's using superfoods now in their everyday recipes, mainly because they're so widely available.<br />
<br />
Barley is an ancient grain rich with antioxidants, low calories, and a low glycemic index.<br />
<ul>
<li>FIBER-good bacteria for the large intestine and helps maintain a healthy colon. Also, lowers cholesterol. </li>
<li>VITAMIN B (niacin)- Also helps reduce cholesterol and lipoprotein levels. Niacin provides numerous protective actions against cardiovascular risk factors. Also, helps reduce the risk of blood clots.</li>
<li>MAGNESIUM- found in whole grains, and helps reduce the risk of type 2 diabetes.</li>
</ul>
There are, I'm sure, many health benefits of barley, so I'll let you <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127" target="_blank">read on</a> if you'd like to learn more. Oprah even wrote about it, <a href="http://www.oprah.com/health/Barley-Dr-Perricones-No-3-Superfood" target="_blank">Dr. Perricone's No. 3 Superfood: Barley.</a><br />
<br />
Now, for the tasty part.<br />
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<br />
I pretty much begin every meal with the above. I like to spend about 15-20 minutes just chopping, dicing, and slicing my ingredients. It really helps with cooking times when you've got everything prepared ahead of time. <br />
<br />
This makes A LOT of risotto, so you can make the entire recipe and save leftovers for the week, or cut the recipe in half.<br />
<br />
Ingredients:<br />
<ul>
<li>1 small bag of barley, about 2 cups</li>
<li>1 tablespoon coconut oil</li>
<li>1 medium onion, diced</li>
<li>2 cups butternut squash diced </li>
<li>1 garlic clove, minced</li>
<li>1/2 can coconut milk, 1 cup</li>
<li>1 cup chicken or vegetable broth</li>
<li>1/2 cup dry white cooking wine </li>
<li>1/2 can corn, drained</li>
<li>salt and pepper and garlic powder</li>
<li>thyme</li>
<li>coconut flakes</li>
</ul>
Steps:<br />
<ol>
<li>In a saute pan, saute your oil, onions, and garlic for about 5 minutes.</li>
<li>Add in butternut squash and cook for about 6-7 more minutes until the squash is starting to become tender.</li>
<li>Meanwhile, in a small pot, bring broth and coconut milk to boil. Then, bring down the heat to let simmer.</li>
<li>After the squash is tender, add barley to your saute pan, and your white wine. Let simmer until the barley soaks up the wine.</li>
<li>Now, here's the harder, more annoying part. Add about 1/2 cup of your broth/milk to you barley at a time. Once the barley soaks up the liquid, then add more. Keep adding more liquid until you run out. You can always add more liquid if you feel you need it. </li>
<li>Once your barley is tender, spice your risotto with 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp thyme. Taste and add more spices if you'd like.</li>
<li>Plate, and add coconut flakes to add a coconut flavor, and so it looks like cheese :)</li>
</ol>
*This is not a gluten free recipe. Barley contains wheat.<br />
<br />
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<br />
Also, look how cool this is! I was slicing my squash and the squash I wasn't using, was sweating!<br />
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<br />Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com0tag:blogger.com,1999:blog-8187958825553343193.post-76479607161878681322014-03-04T10:10:00.000-08:002014-03-05T09:59:35.629-08:00Thai Secret Cooking SchoolThai Secret Cooking School and Organic Farm: <a href="http://www.chiang-mai-cooking-school.com/">http://www.chiang-mai-cooking-school.com</a><br />
<br />
Matt was working in Thailand in January, and after his work session, I flew out there to meet him for a 2 week long vacation. I'll get more into how awesome our vacation was another time. For now, I want to share my experience taking a pretty awesome Thai cooking class.<br />
<br />
There were a bunch of cooking classes in Chiang Mai to choose from. Most of them offered the same dishes at about the same rates, but we heard about this secret cooking class and decided to give it a try. We didn't know the secret at the time though.<br />
<br />
So, the instructor picked us up at our hotel (which is something a lot of touristy businesses do in Thailand) and we were the first in our car. The group was small, about four of us, but that made it even more of a personal experience. The other two ladies were traveling Thailand alone, both of them from Germany. They met and had an instant connection. It's funny what a small world it is.<br />
<br />
Anyway, we first went to the local market, and our instructor showed us some Thai ingredients like kaffir lime, ginger, Thai eggplant, and even blood soup (looked like grey tofu to me- but this was not something I was going to touch with a 10 foot pole).<br />
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The blood:</div>
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We then, drove about 20 minutes outside of Chiang Mai to our instructor's beautiful home/cooking school. The bottom level was all open, but covered, so it wasn't blistering hot. On her property were rice fields and a garden where we picked some of our ingredients.</div>
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Next, we started cooking! I started off with my <a href="http://jilliandoesfood.blogspot.com/2014/02/tom-kha-gai-chicken-in-coconut-milk-soup.html" target="_blank">coconut soup</a> and pad thai dish. Did you know that the rice noodles in Thailand don't have to be cooked in water? The reason why they have to be soaked in water in the U.S. is because they dry the noodles to preserve them before shipping them. When you're making the noodles, soak them in warm water for about 5-10 minutes, just be careful they don't get to mushy. I have a bad habit of being impatient and I end up boiling those noodles until they're noodles no longer.</div>
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Pad Thai ingredients: </div>
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Our instructor showing us how to make pad thai</div>
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Other dishes I specifically made were: egg rolls, green curry, and mango sticky rice. Matt made his favorite papaya salad, panang curry, veggie soup, and fried bananas. By the end of the day, we were stuffed. We didn't even eat dinner that night. </div>
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Enjoying all the food we made: </div>
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You might be wondering why they call it the secret cooking class. But I can't tell you because it's a secret. All I can say is that the instructor made our class so very personable, that made it a good decision we didn't go to any other cooking class in Thailand.</div>
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It really was a great time. I highly recommend that if you go overseas, spend a few hours or a day and take a local cooking class. It will really help you to understand the ingredients you're working with, how to use them, in what dish to use them in, and you get to meet people from all over the world. </div>
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More pictures:</div>
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Matt and I in the zone cooking </div>
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I like to make faces when we take pictures</div>
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Wrapping some egg rolls</div>
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Making fresh curry paste</div>
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Oh and how can I forget the pictures of the food???</div>
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Egg rolls </div>
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Mango Sticky Rice- Best thing ever!</div>
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Pad Thai</div>
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Matt;s Panang Curry- Panang curry is just red curry with peanuts</div>
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Matt's incredibly spicy papaya salad</div>
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Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1tag:blogger.com,1999:blog-8187958825553343193.post-68664934318254662992014-02-28T16:08:00.002-08:002014-02-28T16:17:29.479-08:00Tom Kha Gai - Chicken in Coconut Milk Soup<div class="separator" style="clear: both; text-align: center;">
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I thought I would have a hard time finding some of the Asian ingredients in America, but the other night, Matt and I found an awesome Asian Seafood Market minutes from our apartment. It was really exciting walking down the aisles and seeing all of ingredients I had seen in the markets in Thailand. <br />
<br />
Some common Thai ingredients are:<br />
<ul>
<li>Kaffir lime leaves (fresh)</li>
<li>Thai ginger</li>
<li>Lemongrass</li>
<li>Chilies </li>
<li>Coconut milk</li>
<li>Palm sugar/coconut sugar </li>
</ul>
There are some major health benefits of coconut milk and I just wanted to point them out here: <br />
<ul>
<li>Heart healthy- coconuts don't contain trans fatty acids that can clog arteries.</li>
<li>Protects the body- coconut milk has lauric acid, that has many germ-fighting, anti-fungal/anti-viral properties, and rids the body of viruses, bacteria and illness.</li>
<li>Full of antioxidants- coconuts will boost your immunity while rebuilding damaged cells in your body, this can also delay the aging process.</li>
<li>Immunity boosting- coconut milk has Vitamin C, E and B, which helps boost immunity systems and provides energy to the cells. </li>
</ul>
In terms of flavor alone, I have to say first hand that kaffir lime leaves will transform any Thai
dish. It transmits a strong lime flavor, in that lime juice and skin
don't do. If you can't find fresh leaves, most Asian stores will have dried leaves. I prefer fresh, but that will work as well.<br />
<br />
Palm sugar can be found in hard form, or in a pasty like form. I didn't feel like chopping up hardened sugar this time, so I bought pasty coconut sugar for the recipe. They taste pretty similar. Coconut sugar is so much healthier than using cane or brown sugar. With still adding sweet flavor, it's about half the calories per tablespoon. And instead of buying coconut sugar at Whole Foods or other markets, make sure to check out your local Asian market; the jar I found was about $1.50, and it should last me for a while.<br />
<br />
The interesting thing about Thai food, is that they don't cook with a lot of meat, if you notice. They have a higher vegetable to meat ratio. While this is cost saving, it also helps omit calories from the meal, which is good considering they eat a lot of rice with every meal. <br />
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This recipe is adapted from the all day <a href="https://www.facebook.com/Chiang.Mai.Thai.Cooking.Class" target="_blank">cooking class</a> we took in Thailand. It was a great experience and I urge each and every one of you to take a cooking class when you travel abroad. It makes you think differently about the ingredients you use and how you use them.<br />
<br />
Ingredients:<br />
<ul>
<li>1/4 pound skinless, boneless chicken breast sliced (this amount can change whether you like more or less chicken in your soup)</li>
<li>2-3 chilies, sliced in half (same here, if you want more spice, add 3 chilies, less, add 1/2-1 like I did)</li>
<li>3-4 Kaffir lime leaves shredded</li>
<li>Galangal "Thai ginger" sliced thinly (if you can't find Thai ginger, get regular)</li>
<li>5 fresh lemongrass cut 2 inch pieces</li>
<li>1/4 onion, cut into quarters</li>
<li>optional: Oyster mushroom, shredded (or any other mushroom) I hate mushrooms, so i left it out</li>
<li>1 tsp ground coriander or fresh leaves if you have</li>
<li>1/2 can coconut milk</li>
<li>1/2 cup water</li>
<li>1/4 tsp salt</li>
<li>1 tbsp fish sauce</li>
<li>1 1/2 tsp coconut sugar</li>
<li>1 tbsp lime juice</li>
</ul>
Ingredient tips:<br />
<ul>
<li>To get more of the flavor from your lemongrass, make sure to smash/pound your pieces to release the flavor.</li>
<li>Fish sauce is a great for adding extra salt and flavoring. It also helps if you've made your dish too spicy. Just make sure to only add a little at a time, so you don't accidentally make your dish TOO salty. </li>
</ul>
Cooking Method:<br />
<ol>
<li>In a small pot, bring the coconut milk and water to a boil. Add ginger, lemongrass, lime leaves, chilies, and boil for 7 minutes, stirring so the coconut milk will not separate. </li>
<li>Add chicken and simmer for 5 minutes, stir gently so the chicken cooks evenly. </li>
<li>Add onion and mushrooms and simmer for 8-10 more minutes.</li>
<li>Season with fish sauce, sugar, salt, and lime juice and taste test. </li>
<li>Remove from heat and add coriander.</li>
<li>Serve with Jasmine rice</li>
</ol>
Anonymoushttp://www.blogger.com/profile/16843966227618952497noreply@blogger.com1